Creamy Cauliflower & White Bean Soup with Pesto Drizzle
- SERVES: 6
- PREP: 15 minutes
- TOTAL TIME: 45 minutes
So creamy without a touch of cream, and full of garlicky goodness.
Repeat after us: Garlic confit makes everything better. Instead of a sharp flavor, slowly giving your cloves a bath in olive oil over low heat makes meltingly tender, subtly sweet, caramelized garlic that you can use to add dynamic flavor to anything. It works well with this cauliflower and white bean soup, which gets creamy from puréeing everything together rather than adding any dairy! If you omit the Parmesan cheese (and sub in nutritional yeast and a bit more salt) it could even be vegan. A homemade pesto drizzle adds a pop of color and brightness, and yes, we put even more garlic on top. We love our homemade simple pesto but you can also use your favorite store-bought brand.
For the garlic confit:
- 2 ¼
cups olive oil
large or 40 medium garlic cloves, peeled (now is the time to buy pre-peeled garlic!)
For the pesto:
packed cups fresh basil leaves
cup freshly grated Parmigiano Reggiano cheese
cup extra virgin olive oil
cup pine nuts
garlic cloves, minced
teaspoon kosher salt
Freshly ground black pepper, to taste
For the soup:
(12-ounce) bags frozen cauliflower, defrosted and patted dry
whole cloves of garlic confit (or 4 cloves raw garlic)
tablespoons garlic confit oil, plus more for garnish
teaspoons kosher salt, plus more for seasoning
teaspoon freshly ground black pepper, plus more for seasoning
medium onion, diced
(14-ounce) cannellini beans, drained and rinsed
cups vegetable broth or no-chicken broth
cup unsweetened almond or oat milk, or regular milk
Pesto, for drizzling (you’ll have leftovers!)
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